With tempting photographs of the dishes and atmospheric images of the city, this Williams-Sonoma cookbook is as much a gastronomic tour of Rome as it is a collection of its best recipes. The in-depth introduction explores the rhythms of daily living, starting with the morning's caffè e cornetto at the corner bar, continuing with a trip through lively open-air markets, and perhaps culminating in the evening meal's leisurely parade of courses from antipasto to dolce. The 45 recipes here reflect both traditional favorites and the new cucina creativa of some of Rome's most acclaimed chefs, and include Tonnarelli with Pecorino and Pepper, Spaghetti alla Carbonara (with eggs, cured pork, and cheese), and Saltimbocca alla Romana (veal scallops with prosciutto and sage).